• Preeti Shridhar

Quinoa Apple Bake

Apple and Cinnamon is one flavor combo, that I can never get over. I keep curating recipes to include these two.


Quinoa Apple bake is a a protein rich power packed aromatic breakfast. It's naturally vegan and gluten free. You can make it ahead and use it over the week. Will stay good in the fridge for 4 days.

Just pop your serving portion in the microwave and voila you are good to go.

Top it with your choice of toasted nuts and seeds. Serve it with fruits and more Maple Syrup.

I prefer to use white Quinoa for this dish as I feel it's less bitter.



Ingredients

Quinoa 1/2 cup

Apple 1 cup chopped

Cinnamon 1 tsp

Almond milk 1 cup

Peanut Butter 2 tbsp

Flaxseed Meal 1 tbsp

Water 3 tbsp

Maple Syrup 1/4 cup

Cranberries 2 tbsp


Topping

Toasted Almonds 6 sliced

Toasted Pumpkin Seeds 1 tbsp



Method

  1. Wash Quinoa thoroughly.

  2. Soak it for 6-8 hours or overnight.

  3. Strain it and let it sit in a mesh strainer for 30 minutes to drain off all water.

  4. Mix Flaxseed Meal and water and let it sit for 10 minutes.

  5. In a bake and serve dish arrange apples and cranberries

  6. Sprinkle quinoa over it.

  7. Mix peanut butter, almond milk and maple syrup in the flaxseed gel.

  8. Pour this over the quinoa.

  9. Now mix everything well .

  10. Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, till the almond milk is completely absorbed and quinoa is cooked.

  11. Let it rest for 10 -15 minutes and then sprinkle toasted nuts and serve with fruits of your choice and maple syrup.


Notes


  1. If you find that the almond milk is absorbed and quinoa is not cooked, which shouldn't happen if the quinoa is soaked well, sprinkle some water and bake it further for 5-10 minutes.

  2. You can replace peanut butter with any seed /nut butter or unsweetened apple sauce.

  3. Maple syrup can be replaced with jaggery powder or raw sugar. Just dissolve completely in almond milk, then proceed further.

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